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+ servings

Jerk Style Peach Hot Sauce

Course Condiment
Cuisine Caribbean
Keyword caribbean, habañero, hotsauce, jerk, peach
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour
Servings 6 cups
Author Planted and Picked


  • 3 cups peach purée approximately 9 medium peaches
  • 1 cup sweet onion coursely diced
  • 6 cloves minced garlic medium sized cloves
  • tbsp freshly grated ginger
  • 5 habañero peppers seeded and chopped
  • 1 tsp sea salt
  • 3 tbsp fresh thyme leaves
  • 2 tsp ground allspice
  • tsp smoked paprika
  • tsp freshly grated nutmeg
  • tsp ground cinnamon
  • tsp ground cloves
  • 1 tsp black pepper
  • ¾ cup cider vinegar divided
  • 2 tbsp coconut sugar
  • 1 cup freshly squeezed lime juice approximately 5 limes


  • Peel peaches and remove pit and discard. Chop flesh coarsely and purée in a food processor. Set aside.
  • Place coarsely chopped sweet onion, garlic cloves, ginger and seeded habaneros in a food processor and purée.
  • Place vegetable purée in a heavy non-reactive pot and add sea salt, fresh thyme, allspice, smoked paprika, nutmeg, cinnamon, cloves and black pepper and sauté on medium for 10 minutes or until aromatics are fragrant, stirring frequently.
  • Add apple cider vinegar and coconut sugar and continue to simmer for 10 minutes.
  • Remove from heat and add lime juice and peach purée, stirring well to combine.
  • Optional: press sauce through a sieve to remove any pulp to produce the smoothest sauce texture. The texture is perfectly fine without this step.
  • Place in bottles or jars and store in refrigerator.